Ingredients
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2 1/2 tablespoons butter (or broth for lower fat)
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1 1/2 teaspoons curry powder
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3 cups chicken broth
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aroma seasoning (like Maggi or Kitchen Bouquet)
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1 1/2 cups of chopped left over cooked chicken
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1 1/2 cups raw long grain rice, cooked with
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2 1/2 cups chicken broth
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corn flake crumbs, mixed with
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1 tablespoon melted butter, for topping (or use broth for lower fat)
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2 onions, chopped
Instructions
- Saute onion in butter with curry powder until tender.
- Add broth and aroma seasoning.
- Stir in left over chicken meat and simmer until meat is hot.
- Meanwhile cook rice.
- Place meat mixture and rice in casserole dish.
- Stir to combine and top with crumb mixture.
- Bake approximately 20 minutes at 325 until brown and bubbly.